Red Onion Confit

"A nice onion relish with a hint of orange. Serve with chicken or pork."
photo by teresas photo by teresas
photo by teresas
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
2 1/2 cups


  • 2 teaspoons olive oil
  • 1 lb red onion, peeled and sliced
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon orange rind, grated


  • Heat the olive oil in a large pan over medium heat.
  • Add the red onions. Do not stir. Let the onions turn light brown, then turn and brown on the other side.
  • When the onions are browned, add the balsamic vinegar and orange rind.
  • Cook for 2-3 minutes, until the liquid is almost gone.

Questions & Replies

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  1. teresas
    Wonderful flavor. The orange really comes out in this dish. I did cut the recipe in half, and it only served the two of us. I guess we have hardy appetites. This is so easy to prepare, the hardest part is not stirring the onions. I served it with recipe #302766. They went together great. You have another winner here mikekey. Thanks for posting. :)
  2. diner524
    Delicious!!! I made this to go along with a grilled ribeye steak, as I always like sauteed onions with my steak!! I love the added flavor of the balsamic and orange zest to the onions, perfect!!! Thanks Mikekey for another fantastic recipe!!! Made for PRMR.
  3. Chef Dudo
    What a wonderful onion confit. So easy too, just slice the onions, in the pan and leave it. Great! At first I thought, no salt, no pepper? But truly this does not need any extras, it's perfect as written. We had it with baked chicken, yum. Some of what was left I ate on a simple cheese sandwich which made the sandwich anything but simple. I am so happy to have found this. Thanks for posting. Made for Camera-Less Chef game #5 (June'08).
  4. French Tart
    How can anything be wrong about a recipe like this? Worth 10 stars in my humble opinion! I make several versions of onion confit myself - but I was intrigued with Mike's addition of the orange rind - which was AMAZING and really took the flavours of this confit to another level! Superb - I even garnished the bowl of confit with extra orange zest; we ate this with roast beef and ORANGES for Sunday lunch - so you can see how well it went with our meal! There was more than enough left over to have on cold roast beef sandwiches for our supper. I endorse this recipe 100%, I love it when I stumble across real gems such as this. Thanks Mike! FT:-)
  5. MarraMamba
    This was great!, a nice change from cranberry sauce with chicken.


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